Rum Raisin Vanilla Chai Cocktail Recipe

1. Start by soaking 1 cup of golden raisins in rum overnight. Add about double the rum to raisin ratio.
2. To make the vanilla chai syrup, add the following spices to a pot and toast them on medium-high heat for a few minutes.
   • A Few Whole Black Peppers
   • A Few Fennel Seeds
   • A Few Green Cardamom Pods
   • A Few Cloves
   • One Crushed Cinnamon Stick
3. Add 3 cups of water and 1 opened and scraped vanilla pod. Simmer for 10 minutes. Then smash the Cardamom pods to release the flavor. Simmer for another 10 minutes and strain the liquid.
4. Measure how much liquid you have left and add it back to the pot with an equal amount of sugar. So if you have 2 cups of liquid, add two cups of sugar.
5. Heat just until the sugar is completely dissolved. Then let the pot cool for about 10 minutes before transferring into syrup bottles.
6. The next day, strain out the raisins from the rum.
7. To make the cocktail, add ice to a shaker and:
   • 2 oz of rum
   • 1 oz of the syrup
   • 0.5 oz of lemon juice
8. Shake and strain into your glass. Top with some cold Sprite and a garnish of green grapes and a rock fact marshmallow with the face drawn on with these edible ink markers.

Patatas Bravas Recipe– This is the recipe I followed for the Patatas Bravas.

Pumpkin Hummus Recipe

Ingredients:

1 can of rinsed chickpeas

1 can of pumpkin puree

2/3 cup of tahini

2 tbps of olive oil

2 tbsp of lemon juice

2 garlic cloves

1 tsp of salt

1/4 cup of ice water

Instructions:

1. Add all the ingredients to a blender and blend until smooth.
2. Pour into the pumpkin dish and top with some of that brava sauce from chapter 1.
3. To make the breadcrumb dirt topping, add to a bowl:
   • 1/2 cup of breadcrumbs
   • 1 tbsp of olive oil
   • salt
   • pepper
   • garlic powder
4. Mix and toast in the oven at 350 degrees F for about 5-7 minutes. Sprinkle on top of the hummus and add a shovel spoon and a skeleton arm.

Hot Honey Roasted Corn Recipe

1. Remove the corn husk and wash your corn. Then cut them into 2 in chunks.
2. Place them on a parchment-lined baking dish and drizzle with olive oil, salt, pepper, and garlic powder. Roast in the oven at 350 degrees F for about 15 minutes. Then take them out and flip them. Then roast for another 15 minutes.
3. To make the Hot Honey Butter, add 1/2 cup of butter to a microwave-safe bowl and grate a few garlic cloves. Microwave for 30 seconds.
4. Then mix in 1/4 cup of honey and 2 tbsp of hot sauce. Microwave for another 30 seconds.
5. Mix in a handful of chopped parsley. Add the corn to a bowl and toss them with the hot honey butter.

Plate everything and serve with harvest chips.

Mashed Potato Recipe

1. Boil two russet potatoes until fork-tender. Then carefully peel while they are still hot.
2. Mash them through a fine mesh strainer for the smoothest mashed potatoes
3. Add a few tbsp of butter, some milk or cream, and season with salt, pepper, and garlic powder. I don’t measure; just add, taste, and add more if needed.

Molasses Bacon Jam Recipe

Ingredients:

1 package of bacon

1 chopped red onion

1/3 cup of brown sugar

1/3 cup of molasses

2 tbsp of balsamic vinegar

1/4 cup of flour

2 cups of beef stock

Salt and pepper to taste

Instructions:

1. Add bacon to a pan and cook until crispy. Then remove and cook the onion until it cooks down and looks slightly see-through. Then add the bacon back with the brown sugar, molasses, and balsamic vinegar.
2. Mix well and then sprinkle in the flour. Mix to incorporate the flour, and then slowly add in the beef stock while continuing to mix.
3. Let the gravy simmer for a few minutes and then taste to see if you need to add some salt and black pepper.
4. Simmer for a few more minutes and then transfer to a gravy dish.

Roasted Cornish Hen Recipe

Ingredients:

1 small Cornish Hen, thawed

1/4 cup of melted butter

Salt

Black pepper

Garlic powder

Rosemary Powder

Thyme

Dried Chives

Smoked Paprika

2 tsp of lemon juice

2 tsp of olive oil

2 tsp of Dijon Mustard

Instructions:

1. Mix all the ingredients in a bowl to make a paste. Clean and pat dry the Cornish hen and rub the butter paste all over the hen.
2. Roast in the oven at 350 degrees F for about two hours. Make sure to baste every 20 minutes.

Honey Mustard Ham Recipe

1. Melt 1/4 cup of butter in a microwave-safe bowl and mix in 1/4 cup of honey and a heaping spoonful of Dijon mustard. Drizzle this mixture over a 1.5 lb package of presliced thick-cut ham and make sure to cover between each layer. Roast in the oven for 2 hours next to the hen and baste every 20 minutes.
2. To make the honey mustard drizzle, add the following to a pot:
   • 6 oz can of pineapple juice
   • 1/4 cup of honey
   • heaping spoonful of stone-ground mustard
   • 1/4 cup of butter
   • 1/4 cup of brown sugar
3. Bring the ingredients to a simmer while stirring often. Keep it simmering until it thickens into a glaze. This could take anywhere from 10-15 minutes.

Chocolate Cupcake Recipe

Pink Buttercream Recipe

To serve, I plated the hen and added some of the juices on top to make it glisten. I added the ham to the plate and poured the glaze on top. I toasted a bread roll and sauteede some lit’ smokies sausages. I also plate dthe cupcakes and served beer in these Tavern-style beer mugs.

I kept it simple with this one and just served some passion fruit tea to go with the love theme. I created a Quincy Endicott Tea Brand Label and taped it to my teapot. I have the PDF in the Equipment section above if you want to print it out too.

Lollipop Recipe:

Ingredients:

1 cup of sugar

6 tbsp of watter

1/3 cup of light corn syrup

red food coloring

Flavoring drops (like cinnamon, cherry, or strawberry)

Instructions:

1. Add the sugar, water and corn syrup to a saucepan and heat on high heat until it comes to a boil.
2. Then keep boiling for about 10 more minutes until it thickens a lot.
3. Then remove from the heat and drizzle a few clear quarter-sized pieces onto a prepared parchment-lined baking dish. These are going to be the wings of the chocolate-covered date flies. Then add a few drops of food coloring and a few drops of flavoring. You can also just leave it as sugar-flavored.
4. Then pour the remaining mixture into the prepared lollipop mold with the lollipop sticks already set up.
5. Then use a utensil to gently push in raisins into the center of the lollipops to reflect the “flies”.
6. Let it rest and harden on your counter for a few hours before enjoying.

Chocolate Covered Date Flies Recipe

1. Melt chocolate and dip a date in it.
2. Then, using the glass “wings” from the lolliepop recipe from above, place the chocolate date on top.
3. Then place two candy eyes on top and hold them there for a bit so they stay in place. Then freeze for about 10 minutes so the chocolate can harden.

Mudslide Recipe:

Ingredients:

1 oz coffee liqueur

1 oz vodka

1 oz of irish cream

1.5 oz of heavy cream

Instructions:

1. You can blend this with ice to make a slushy, but I’m just serving it over ice.
2. Add chocolate syrup to a glass and fill with ice. Then pour your drink on top.

To make the garnish, I added a frog gummy to this cocktail pick, then the fly date, and then an edible leaf I drew on vanilla wafer paper with these edible ink pens. Then I placed the lollipop in the glass.

Mock Turtle Soup Recipe– I suggest not adding the whole lemon because it made it too bitter. Just zest and juice it.

Cornbread Recipe– Separate a portion of the batter and add black food coloring. Then use these turtle silicone molds to make the turtle cornbread shape.

Spiced Hurricane Cocktail Recipe

Ingredients:

1 oz freshly squeezed orange juice

4 oz of spiced rum

1 oz of lime juice

1 oz of passionfruit puree

3/4 oz of vanilla chai syrup (from The Old Grist Mill recipe)

A dash of Grenadine

Instructions:

Print out the label of the Ol’ Windbag I created. It is available to print in the Equipment section above. Place it on a bottle and add all the ingredients to that bottle.

Give it a shake and pour over ice.

Chocolate Pudding Recipe

Ingredients:

2 cups of milk

1 cup of sugar

1/3 cup of flour

2 tbsp of cocoa powder

A pinch of salt

2 egg yolks

1/2 cup of chocolate chips

2 tbsp of Butter

A dash of vanilla extract

Instructions:

1. Add milk, sugar, flour, cocoa powder, and salt to a saucepan and heat on medium-high heat. Stir constantly so the milk doesn’t burn and so you can break up the clumps.
2. Once it’s thickened after about 10 minutes, add in the egg yolks while mixing and mix for another 2 minutes.
3. Then add the chocolate chips and stir for another two minutes so they melt.
4. Then remove from the heat and add the butter and vanilla, and stir to combine.
5. Add to a heat-proof dish and chill in the refrigerator.
6. To make the dirt, remove the cream filling from half a sleeve of Oreos and blend the cookies until it resembles dirt.
7. Sprinkle the Oreo dirt on top of the pudding and top with mushroom cookies.

Chocolate Pretzel Stick Spiderwebs– To make these, I dipped pretzels in milk chocolate and placed them in a slingshot shape on a parchment-lined baking dish. I froze them so they stuck together and then drizzled white chocolate on top and underneath to give the spiderweb effect.

Haldi Doodh Recipe

Shortbread Cookie Recipe– I split the dough into 4 and dyed them, yellow, reddish-orange, green, and left one the cookie color. Then I kept rolling it out and folding it until I got a cool marbled effect. You can use a cookie cutter to make your life easier but if you don’t want to buy one, you can cut out the shape with a knife and make leaf markings on top. That’s what I did, and I think they came out looking pretty cute.